Wednesday, 13 June 2012
Even though I already have a favorite chocolate muffin recipe, which I think is the best I’ve come across so far, I’m always open to trying new ones.
This one for chocolate espresso muffins caught my attention because I do love the combination of chocolate with coffee.
The muffins came out tender and you could taste both the chocolate and espresso flavors, though the espresso is quite light so it’s not exactly a mocha muffin. It doesn’t beat the other recipe that I love so much, but it was fun to try and satisfied my chocolate muffin cravings.
- 1/4 cup hot water
- 1 tablespoon instant espresso powder
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 cup sugar
- 1/2 cup packed golden brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups milk chocolate chips (I used 1 cup bittersweet and 1/2 cup semisweet chocolate chips)
- 1 cup coarsely chopped pecans (about 4 ounces), toasted (I left these out)
Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.
Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes (Mine were done after 20 minutes). Transfer muffins to rack and cool.